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Effect of vacuum microwave dehydration on the off-flavour intensity and functionality of pea proteins Yen, Philip Pui-Li


Pea (Pisum sativum L.) has garnered recent attention as a plant-protein source due to its high protein content, nutrient density and low allergenicity. However, pea proteins are difficult to incorporate into food formulations due to undesirable green, grassy and beany aromas and limited functional properties. Direct steam injection is often used in the food industry to decrease off-flavour intensity of pea proteins and improve functional properties. However, induced cooked off-flavours and nutrient losses that are attributed to heating warrant exploration of an alternative process. This research examined the applicability of vacuum microwave dehydration as a pre-processing step for plant protein for use during non-dairy alternative production. In this thesis, effects of the following process parameters: initial moisture content (5-425% dry basis), vacuum level (40-200 Torr), specific power (10-200 W/g), and process time (1-50 minutes) on volatile compound concentration, functionality and quality parameters such as available lysine and colour, were analyzed. Increasing initial moisture content decreased (p

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